Line an 8 cup capacity bowl with two sheets of cling wrap, allowing the sides to overhang.
Take the neapolitan ice-cream out of the freezer and leave it for about 5 minutes to soften slightly.
Squeeze the sides of the container to loosen and then overturn onto a chopping board.
Cut the ice-cream into 3 seperate slices - chocolate, vanilla and strawberry and place each section into a seperate container and pop back into the freezer (don't worry if you have a tiny bit of strawberry ice-cream in the chocolate section etc - it won't matter in the end!).
Take the vanilla ice-cream out of the freezer and allow it to soften (but not melt).
Add the chopped chocolate honeycomb and the white chocolate chips and stir to combine.
Spoon into the bottom of the cling wrap lined bowl, smooth the top and place into the freezer for 30 minutes or until set.
Take the strawberry ice-cream out of the freezer and allow to soften.
Mix in the chopped Clinkers and sprinkles and carefully spread over the vanilla layer.
Pop back into the freezer for 30 minutes to set.
Take the chocolate ice-cream out of the freezer, mix in the chopped chocolate ripple biscuits and the Maltesers and spread over the top of the strawberry layer.
Place it back into the freezer and cover the top with cling wrap.
When you're ready to serve the Christmas ice-cream pudding, take it out of the freezer, remove the cling wrap and turn onto a plate (you might need to wipe off any little ice-cream smears!).
Squeeze the Ice Magic all over the top of the pudding, allowing it to drip down the sides (you won't need the entire bottle).
Decorate with extra chopped honeycomb and Clinkers.
Pop back into the freezer for 20 minutes to firm up.